Sheet Pan Sweet and Sour Chicken
This Sweet and Sour Chicken Sheet Pan Meal is tender pieces of chicken, juicy pineapple, and vegetables seasoned and baked, tossed in sweet and sour sauce. It is as delicious as it is convenient with the ingredients baked together on a sheet pan for easy cleanup! Serve it over a bed of fluffy rice for a complete meal.
Servings: 4 people
Calories: 499kcal
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound), cut into 1-inch pieces
- 1 can (20 ounces) pineapple chunks, drained
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons vegetable oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sweet and sour sauce, homemade or store-bought
- green onions, sliced for garnish
- cooked white rice, for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- To a large bowl, add chicken, pineapple, onions, bell peppers, oil, garlic powder, salt, and pepper. Toss to combine.
- Pour the mixture onto the baking sheet, spreading it into an even layer.
- Bake for 20 minutes.
- Carefully remove the pan from the oven and pour the sweet and sour sauce over the chicken and vegetables. Toss again to ensure everything is coated.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
- Serve immediately over cooked rice. Garnish with green onions.
Nutrition
Serving: 1portion (without rice) | Calories: 499kcal